I. Title: Quantity Food Production and Service

II. Instructor: Jeff Frame Phone: 270-762-6958

III. Catalog Description:

Student will:

A. identify the basic concepts of sanitation safety applied in quantity food preparation and service.
B. know the effect of microorganisms in the preparation, storage, and service of food.
C. recognize the responsibilities of a supervisor in maintaining sanitation and safety standards.
D. become familiar with the recommended food production procedures and equipment within a quantity food operation.
E. demonstrate the ability to standardize recipes.
F. specify food standards and factors affecting food quality in quantity food production.
G. understand the basic principles of organization as they apply to production in food service.
H. plan and evaluate menus which are suitable for various food service operations.
I. identify the types and styles of service used in various food service facilities.
 

This class helps to meet the following foundation and skills for didactic component of entry-level dietitian education programs.
Basic Knowledge of Food Technology
 

Working knowledge of:

Socio-cultural and ethnic food consumption issues and trends for various consumers
Food safety and sanitation
Food delivery systems
Formulation of local, state, and national food security policy
Food production systems
Environmental issues related to food
Promotion of pleasurable eating
Quality improvement
Diversity issues
 

Demonstrated ability to:

Work effectively as a team member
Translate nutrition needs into means for individuals and groups
Determine recipe/formula proportions and modifications for volume food production
Apply food science knowledge to functions of ingredients in food
Demonstrate basic preparation and presentation skills
Modify recipe/formula for individual or group dietary needs
 

VI. Course Outline:

A. Terms Used in Food Production
B. Measurements in Food Production
C. Equipment Used in Preparing Food in Quantity
D. Food Production Techniques of Specific Food Groups
E. Menu Writing
F. Portion Control Methods
G. Work Simplification Techniques
H. Sanitation in Food Service
I. Safety in Food Service
 

VII. Instructional Activities

A. Lecture and Discussion
B. Problem Solving
C. Guest Speaker—To be announced
 

VIII. Field and Clinical Experiences:

X. Grading Procedures:

A. Assignments not turned in on the due date assigned will be assessed a 10% grade reduction (i.e., maximum 90% grade possible). An additional 10% reduction will be assessed for each additional day the assignment is late.

B. Make up exams are permitted if a serious illness or death in the family prevents a student from being present at a regularly scheduled exam.

C. Grade Scale:

90-100=A; 80-89=B; 70-79=C; 60-69=D; 0-59= E

XI. Attendance Policy:

XIV. Prerequisites:

FCS 231; Corequisite, FCS 235